Fennel and Orange Salad



  • 2 Bulbs Fennel Bulbs
  • Oranges
  • ½ Juice of one Lemon
  • Olive Oil Extra Virgin
  • Salt and freshly ground black pepper


  1. Cut off the tops of the fennel bulbs and slice thinly into rings. Place into a large bowl.
  2. Cut away the skin and pith from one orange and slice into circles 1cm/½in thick. Add to the fennel.
  3. Make the salad dressing by mixing the orange juice, the lemon juice, an equal amount of olive oil and some salt and freshly ground black pepper.
  4. Drizzle over the fennel and orange and serve.

Broccoli and Kale Mac Cheese



  • 1/2 Bunch Kale
  • 1 Small Broccoli
  • 300 g Macaroni Pasta
  • 1 tbsp Butter
  • 1 tbsp Flour
  • 250 ml Milk
  • 1 Cup Strong Cheddar Cheese or Gorgonzola Grated


  1. Boil the pasta for 10 minute and drain.
  2. Chop kale, break broccoli into florets and steam until tender, do not overcook.
  3. Melt the butter in a pot and stir in the flour, add the milk gradually stirring continuously. Bring to the boil and allow to simmer for 5 minutes. Add the cheese, reserving some to sprinkle on top, mustard, salt & pepper. Remove from the heat.
  4. Pour sauce over the pasta and fold in the steamed broccoli and kale.
  5. Pour into a greased baking dish, sprinkle with the left over cheese and bake at 180 for 1/2 hour.
Pak Choi and Noodle Soup

Pak Choi and Noodle Soup



  • 1 Litre Chicken Stock
  • 1 tsp Fresh Root Ginger Finely chopped
  • 1 small Red Chilli de-seeded and chopped finely
  • 1/2 Juice of one Lime Squeezed
  • 1 tbsp Light Soy Sauce
  • 50 g Chestnut Mushrooms
  • 2 Pak Choi heads or leaves
  • 150 g Egg Noodles Thin
  • A kettle full of boiling water
  • 2 tbsp Coriander Chopped


  1. Put the stock, ginger, chilli, lime juice and light soy sauce in a large saucepan. Simmer for 5 minutes over a moderate heat.

  2. Stir in the mushrooms and pak choi and continue cooking for another 5–7 minutes or until the green stems are cooked but not soggy.
  3. Place the noodles in a bowl and pour boiling water over them. Stir to separate the strands and then leave to soak according to the packet instructions. Drain off the water and divide the wet noodles between four warm bowls.

  4. Top up with the soup and decorate each bowl with chopped coriander.
Easy Garden Soup

Easy Garden Soup


A recipe from one of our regulars


  • 1 Onion Sliced
  • 1 Small Potato Peeled and diced
  • 2 tbsp Olive Oil Extra Virgin
  • 1 Chilli (if prefered) Chopped finely
  • 1 Colander Filled with anything from the veg patch plus greens – salad leaves Spinach, Kale, Chard, etc
  • 1 Litre Stock
  • 1 Tin Coconut Milk


  1. Fry the onion and potato in the oil over a gentle heat for 5 – 10 minutes until soft.

  2. Add chilli, if using, salad leaves and stock Simmer for 10 minutes, then blitz in a blender

  3. Add coconut milk and reheat.

Recipe Notes

1. The insoluble fibre within them is important for digestive good health
2. The soluble fibre helps to lower cholesterol and stabilise blood sugar levels.
3. Dark green leaves contain Vitamin A, C, E and K
4. Kale is a better source of calcium than milk
5. The olive oil actually helps you absorb the nutrients from the other ingredients.

Spinach Soup

Spinach Soup


Course Soup
Keyword Spinach
Servings 4 People


  • 2 Bunches Spinach Cleaned & chopped
  • 2 Granny Smith apples Chopped
  • 25 g Butter
  • 1 Small Onion Chopped
  • 20 g Flour
  • 275 ml Chicken Stock
  • 275 ml Milk
  • 70 ml Cream
  • Squeeze Lemon
  • 1 Pinch Nutmeg


  1. Wash the spinach leaves thoroughly
  2. Melt the butter in a saucepan and add the onions. Brown them gently
  3. Add the chopped granny smith apples and allow to sweat.
  4. Add the chopped spinach leaves and allow to sweat.
  5. Add the flour and and stir for 2 minutes
  6. Add the stock, stirring while adding. Cook for 15 minutes

  7. Liquidize, return to the saucepan and add the milk, nutmeg, salt and pepper
  8. Heat until just coming to the boil. Serve with a dollop of cream and a shake of cayenne pepper.